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Summary
Sunchokes are a delicious and versatile vegetable that can be pickled to create a tangy and flavorful treat. Pickling sunchokes is a great way to preserve their crisp texture and unique flavor for enjoyment throughout the year. If you’re interested in learning how to pickle sunchokes, you’ve come to the right place!
Featured Ingredient
Sunchokes
Event
2024 State Fair
Instructions
Scrub the sunchokes and slice them ¼ inch thick. Soak them overnight in your saltwater mixture.
Drain and rinse the sunchokes and pack loosely into your preferred canning jars, dividing up and adding the ginger, garlic, chilis, and pickling spice as necessary. Boil vinegar, brown sugar, and salt, then pour hot liquid over the sunchokes, leaving ½ inch headspace. Lid jars and process in a boiling water bath for 15 minutes. Store cooled jars in a cool, dry place. Pairs well with BBQ and tikka masala.
- 2 lbs sunchokes
- ¼ cup kosher salt + 1 quart water
- 2 slices fresh ginger
- 2 cloves garlic
- 2 arabol chilis
- ½ tsp pickling spice
- 2 C cider vinegar
- ¼ C brown sugar
- 1 tsp salt